Stuffed Bell Peppers with Quinoa, Black Beans, and Corn

Ingredients

Quinoa

1 cup, rinsed

Black beans

1 can (15 oz), drained and rinsed

Corn

1 cup, frozen or canned

Tomatoes

1 cup, diced (fresh or canned)

Onion

1 medium, chopped

Garlic

2 cloves, minced

Bell peppers

4 large, halved and seeds removed

Cheese

1 cup, shredded (cheddar, monterey jack, or your choice)

Olive oil

2 tablespoons

Cumin

1 teaspoon

Chili powder

1 teaspoon

Salt

to taste

Pepper

to taste

Instructions

1. Preheat the oven to 375°F (190°C).
2. Cook the quinoa according to the package instructions, typically using 2 cups of water for 1 cup of quinoa. Bring to a boil, then reduce to a simmer for about 15 minutes until the water is absorbed.
3. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion is translucent and fragrant, about 5 minutes.
4. Stir in the black beans, corn, diced tomatoes, cumin, chili powder, salt, and pepper. Allow the mixture to simmer for about 5 minutes to blend the flavors.
5. Once the quinoa is cooked, add it to the skillet and stir until everything is well combined.
6. Spoon the quinoa mixture generously into each halved bell pepper, packing it down slightly.
7. Place the filled peppers upright in a baking dish. Top each pepper with a sprinkle of shredded cheese.
8. Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes. Then remove the foil and bake for an additional 5-10 minutes, or until the peppers are tender and the cheese is melted and bubbly.
9. Let cool slightly before serving. Enjoy your delicious and nutritious stuffed peppers!